Summary

Ingredients

• 800 g canned tomato (s)
• 1 eggplant (s)
• 200 g tofu
• 1 medium onion (s)
• 2 cloves garlic
• 1 shot red wine, vegan
• 1 tablespoon, leveled sugar
• 1 vegetable stock cube
• 1 bay leaf
• 4 juniper berries
• 2 tablespoon rapeseed oil
• 0.5 ½ small carrot (s), finely diced
• 10 olives, pitted
• 2 sprigs rosemary
• 1 piece (s) celery (about the same amount as the carrot)
• 3 tablespoon herbs, Italian (frozen)
• 2 tablespoon oregano, dried
• 5 tablespoon parmesan, freshly grated, possibly
• 10 basil leaves
• 300 g pasta (e.. Tortilioni), vean
• Salt water

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Instructions

1. Prepare the pasta in salted water according to the instructions on the packet. Cut the aubergine into cubes about 1.5 cm thick. Mash the tofu with a fork until small crumbs are formed.
2. Heat about 2 tablespoons of rapeseed oil in the pan, fry the bay leaf, juniper berries, aubergine cubes and tofu in it until the tofu is quite crispy and the aubergines are soft.
3. Meanwhile, dice the remaining vegetables. Add the carrot, celery, onion, and garlic to the tofu mixture. Fry until the onion and garlic are translucent.
4. Deglaze with red wine. Stir the tomatoes with a stirring stick and add them to the tofu mixture. Mix with sugar, crumbled vegetable stock cubes, Italian herbs and 2 tablespoons dried oregano.
5. Add the grated parmesan to the sauce (if you don`t want the dish to be vegan). Halve the olives, add and bring to the boil again.
6. Mix the finished sauce with the pasta, add a few leaves of basil and possibly some grated Parmesan. A dry red wine goes well with it.